Serves: 8
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Baking Time: 55–60 minutes
About this Recipe
A delicious vegetarian lasagna featuring layers of roasted butternut pumpkin, fresh spinach, creamy ricotta and silky bechamel sauce. Perfectly balanced with mozzarella and parmesan, this hearty meat-free dish is ideal for family dinners or entertaining. Using the Lasagna Cook Easy (LCE) ensures perfectly cooked pasta sheets for effortless assembly.
Ingredients
Bechamel Sauce
- 1.5 litres whole milk
- 105 g unsalted butter
- 105 g plain flour
- 1 teaspoon sea salt
- Pinch of freshly grated nutmeg
Vegetable Filling
- 1.5 kg butternut pumpkin, peeled and sliced into 1 cm rounds
- Extra virgin olive oil, for roasting
- 500 g baby spinach leaves
- ¼ cup extra virgin olive oil
- 3 garlic cloves, finely crushed
- 600 g full cream ricotta
- 300 g freshly grated parmesan cheese
- 500 g shredded mozzarella
- Sea salt and freshly ground black pepper, to taste
Lasagna
- 16 lasagna sheets (approximately four layers)
- Extra grated parmesan for the final topping
Method
Roast the Pumpkin
Step 1
Preheat the oven to 220°C.
Arrange the pumpkin slices in a single layer on baking trays lined with baking paper.
Lightly spray or drizzle with extra virgin olive oil.
Roast for 35–40 minutes, or until tender and lightly caramelised.
Set aside to cool slightly.
Prepare the Spinach
Step 2
Heat the olive oil in a large frying pan over medium heat.
Add the crushed garlic and cook for approximately 30 seconds until fragrant.
Add the baby spinach and cook for another 30–60 seconds until just wilted.
Remove from the heat and allow to cool.
Prepare the Béchamel Sauce
Step 3
Pour the milk into a saucepan and season with the salt and nutmeg.
Heat gently until almost boiling.
In a separate saucepan, melt the butter over low heat.
Add the flour and stir continuously for 1 minute to form a smooth roux.
Gradually pour the hot milk into the roux while whisking continuously until the sauce becomes smooth, thick and creamy.
If any lumps develop, whisk vigorously until smooth.
Remove from the heat and allow to cool slightly.
Prepare the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
Step 4
Bring 7 litres of salted water to the boil in a 26 cm stockpot.
Place the lasagna sheets into the Lasagna Cook Easy (LCE) and cook for 6–10 minutes, or until your preferred texture is reached.
Transfer the cooked sheets immediately into cold water.
Lay each sheet flat on clean tea towels, ensuring they do not overlap, and gently pat dry.
Assemble the Lasagna
Step 5
Lightly spread a layer of béchamel sauce over the base of a 330 mm × 230 mm baking dish.
Arrange a layer of lasagna sheets, overlapping slightly if required.
Spread one-quarter of the béchamel sauce over the pasta.
Evenly layer one-third of the roasted pumpkin.
Scatter one-third of the spinach over the pumpkin.
Spoon one-third of the ricotta evenly across the layer.
Season lightly with sea salt and freshly ground black pepper.
Sprinkle with one-quarter of the mozzarella and Parmesan cheeses.
Repeat the layering process two more times.
Finish with a final layer of lasagna sheets, the remaining béchamel sauce and a generous topping of Parmesan and mozzarella.
Bake
Cover the baking dish with aluminium foil.
Bake on the centre rack of a preheated 220°C oven for 45 minutes.
Remove the foil and continue baking for 10–15 minutes, or until the cheese is golden brown and bubbling.
Allow the lasagna to rest for 5–10 minutes before slicing and serving.
Chef's Tips
- Roasting the pumpkin concentrates its natural sweetness and prevents excess moisture in the finished lasagna.
- Drain any excess liquid from the spinach before assembling the layers.
- Freshly grated Parmesan provides the best flavour and melts beautifully.
- For even richer flavour, prepare the béchamel sauce ahead of time and refrigerate until needed.
LCE Tip
The Lasagna Cook Easy (LCE) keeps each lasagna sheet separated during cooking, making them easy to remove, cool and layer without sticking or tearing. This helps create neat, even layers throughout the lasagna.
Storage
Store covered in the refrigerator for up to 3 days.
Freeze individual portions or the entire lasagna for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestion
Serve with a crisp garden salad, garlic bread and a sprinkle of freshly grated Parmesan. Pair with a chilled Pinot Grigio or Sauvignon Blanc for a fresh and balanced meal.